Shrimp Bisque with Spiced Creme Fraiche

Delicious and decadent, this soup wins on both accounts. The soup is perfectly lovely so make it yourself but prepare to receive compliments and be rewarded with requests for seconds.


  • Raw Shrimp, deveined and shell on  ·  1 pound 
  • Shallots, diced  ·  2 
  • Yellow Onion, diced  ·  1 
  • Garlic, minced  ·  5 cloves 
  • Celery, diced  ·  2 stalks 
  • Herbie's Herb & Celery Salt  ·  1 tablespoon 
  • Tomato Paste  ·  4 ounces 
  • Bay Leaves  ·  2 
  • Olive Oil  ·  3 tablespoons 
  • White Wine  ·  1/4 cup 
  • Seafood Stock  ·  1 1/2 quart 
  • Heavy Cream  ·  4 ounces 
  • Butter, cubed  ·  3 tablespoons 
  • Salt & Pepper  ·   
  •  ·   
  • For the Creme Fraiche:  ·   
  • Creme Fraiche  ·  8 ounces 
  • Herbie's Ground Caraway Seed  ·  2 teaspoons 
  • Herbie's Wattlleseed ground  ·  2 teaspoons 


Start by peeling the shrimp, place the shells and tails in a small bowl and reserve the raw shrimp meat in another small bowl. Then take the shrimp meat and give it a rough chop. Reserve.

To make the creme fraiche topping: Mix the creme fraiche, Herbie's Wattleseed, and Caraway seed in a small bowl and reserve in the refrigerator until time to serve.

Heat 2 tablespoons of Olive Oil in a large pot over medium heat. add just the shells from the shrimp and cook for about 2 minutes. Once the shells become fragrant, remove from the pot.

Once the shells are removed. Add the garlic, shallots, onion, celery, and Herbie's Herb & Celery Salt. Sweat for about 3 minutes then add the tomato paste. Then add the white wine and deglaze the pan. Cook for about 2 minutes then add the Seafood stock and season liberally with Salt & Pepper. Turn the heat down to low and simmer for 30 minutes.

Once the soup has simmered for 30 minutes work in batches and add the soup to a high speed blender. Puree until smooth. (if you need to adjust the consistency of the soup feel free to add more stock) While the soup is in the blender adjust the seasoning with more salt & pepper along with adding the heavy cream and cubed butter. Then transfer back to a large pot and keep warm.

Heat 1 tablespoon of olive oil in a medium saute pan over medium high heat. Once the oil begins to shimmer add the raw shrimp from earlier, season with salt and pepper and cook for about 3 minutes until the shrimp is no longer opaque. Add the cooked shrimp to the pot with the pureed soup.

Serve the soup immediately with a nice dollop of spiced creme fraiche and enjoy with a glass of Williamson Wines Amourette Chardonnay!

Tommy's Tips

  • Don't want to puree your soup? No problem! Just follow the first 4 steps add some diced cooked potatoes, carrots, or peas. Don't forget to add the cooked shrimp too. To thicken the soup: combine 2 tablespoons of cornstarch and 1 tablespoon of water in a small bowl and whisk until combined. Then bring the finished soup up to a boil and slowly whisk in the cornstarch mixture. Serve immediately!

Caress Cuvée Blanc

Caress Cuvée Blanc

Caress Cuvée Blanc, as blended by Bill, is a White Châteauneuf-du-Pape, with a magnificent nose and delicious full mouth feel - an incredible breadth and depth of aroma and taste.

Caraway Seed (ground)

Caraway Seed (ground)

Caraway seed, like aniseed, was used by the ancient Egyptians, Greeks and Romans for its digestive properties and is delicious when used with all of the vegetables you would put aniseed in.

Herb & Celery Salt

Herb & Celery Salt

A herb and celery salt is a tasty way to reduce one’s salt intake by as much as 40%, when the equivalent amount of herb and celery salt is used as a substitute for table salt.